Making 4" Sheet Cake

My question is how do you make a 4" tall quarter sheet cake or even a 12x12 square cake. My pans are only 2" tall. Do I need to separate the two with a cake board? Tried it without and it's not working! Help!

You would have to bake 2- 2 in cakes ( 2 quarter sheet cakes or 2 - 12x12 square). You just stack them as you would any other smaller cake. With the filling it will easily give you a 4in high cake. You don't need a cake board in between. I've done a 12x12 double for 2 wedding already with no problems. Why isn't it working for you? Is it the baking, or stacking?

The problem is in the stacking. I tried a 12x12 the other day and had trouble separating the cake without breaking it. I didn't have a big enough cake lifter to get between the 2 cakes. It made a big mess.

I recently made a half sheet cake that was 2-2 in high cakes. I must say, it was challenging getting the second layer on the first. My cake broke in half, but I managed to fill it with BC and put it in the fridge for a while. It turned out ok after all. I know how you are feeling, and of you get any ideas as to how to stack them better let me know. (Maybe the cake is too soft)

I think you are right about the cake being too soft. I will try to make it a little more dense next time. I will definitely let you know if I can figure out how to do it more easily. Thanks for your advice.

The problem is in the stacking. I tried a 12x12 the other day and had trouble separating the cake without breaking it. I didn't have a big enough cake lifter to get between the 2 cakes. It made a big mess.

You had trouble separating the cake? You wanted to get between 2 cakes with a lifter?

If you bake 2 layers (whatever size), allow them to cool completely (whichever cooling method you use). Place one of the layers on a prepared cake board with the bottom of the layer on board surface(giving you a flat fit). Level the top of that layer. Apply a layer of icing on top. Level the top of the 2nd layer. Invert the 2nd layer onto a cake board (1/2 sheet is large enough to accomodate a 12" layer). Slide the cake layer to the edge of the board. Position over the first layer and allow the edge of the 2nd layer to rest in position on the first layer. Holding the 2nd layer, still on the board, at a slight angle to the first layer(this will allow it to slide off a little easier when removing the board), slowly, remove the cake board as the 2nd layer is sliding off it.

I use cake boards to lift and separate the layers. I then slide the top layer off the cake board, starting at the edge of the bottom layer. I keep the cake board close to the lower layer so I don't crack the top layer as I'm sliding it off the cake board. You could probably use a thin board that would be stronger than a cake board, just dust it with confectionery sugar. I hope this works for you. I've had good luck using this method.Sandy